The Culinary Center of Kansas City: Classes. This 9- week series was designed to enhance your culinary skills, and provide you with more in- depth, hands- on, kitchen expertise. Note that this series is open to anyone . After this 9- week experience, your cooking acumen and culinary confidence will soar to new levels. If you’re serious about learning to cook ! Do you think you’d look pretty good in a chef coat? Then find out more about our Professional Culinary Arts series for the serious cook where you can build upon your existing skills or jumpstart your passion for cooking. For more information about our Pro Series cooking classes, click here. If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together. Easily make your own cookbook. Share your family recipes. Design a cookbook or make a recipe book with your photos. Create most delicious cookbook. What is the nutrient composition of HILARY'S BLEND supplement? The exact composition of HILARY'S BLEND supplement is a trade secret. The Best Nutrition Software of 2017 Nutrition Software: Whip Your Diet Into Shape. Software; Home; Nutrition Software Review. Discover the importance of layering flavors, essentials of proper portions and the secrets to “bursting” flavors as we explore such techniques as caramelizing, saut. We’ll learn how to make Prawns with Garlic Chips & Preserved Lemons, Hanger Steak with Chimichurri, Scallops with Lychee Gazpacho, Marinated Fig & Goat Cheese with Basil Wheat Crostini. The tried- and- true recipes we’ll learn tonight are a compilation of the best from the many restaurant menus Chef Richard has developed nationwide. Shop Simply Ming Air Fryer Healthy and Simple Cookbook 8293772, read customer reviews and more at HSN.com.Kitchen & Home; Buy online in South Africa from Loot.co.za. DAY TWO: SALADS There is so much more to making a good salad than cutting up some lettuce and drizzling on some dressing. We’ll learn about the variety of lettuce options – what’s best to use for each type of salad . We’ll explore the proper ways to handle, clean, cut, prepare and store salad ingredients. Seasoning is of the utmost importance when making salads so we’ll need to learn about the different kinds of salt, how to use fresh herbs and spices and the impact a bit of pepper can make. Can’t explore salads without learning about dressings and marinades now, can we? We’ll learn some of Chef Richard’s FAVORITE dressings as we discover emulsifications (quick and long- term) and how to use special kitchen tools, including immersion blenders. Welcome to the Cookbook Recipe Database, or the CBRDB, a site where you can easily search for recipes listed within a large selection of cookbooks. Home Contact Terms Privacy. 8 Recipes for Healthy Eating In The New Year is an amazing eCookbook that is free to download and contains amazing recipes to help you actually sustain your New Year. Daniela Mancinelli Abel. The Culinary Center of Kansas City. Join Waiting List: Event/Date Description Openings/Price/Location. Recipes, Kitchens & Tips to Inspire Your Cooking. DAY 3: PASTA Both handmade pasta and the sauces that pair with them are culinary gems steeped in tradition. Tonight we’ll learn how to make both, under the expert guidance of Chef Richard. We’ll explore braising techniques for cooking pasta and learn the important differences in the flours used to make pasta. Tonight’s menu includes Classic Alfredo Sauce, Fettuccini, Parmesan Orzo Pilaf, Stuffed Cannoli and Chef’s 3. Quick Italian Red Sauce recipe. Can’t beat that lineup! DAY 4: SIDE DISHES (INCLUDING GRAINS, RICE & BEANS)This evening we’ll explore the fundamentals of preparing and cooking grains, rice and beans as we learn to make fabulous side dishes alongside Chef Richard. He’ll teach us proper Risotto techniques and how to make a perfect Pilaf. We’ll learn how to select, soak, cook, prepare and season beans as we prepare some hearty bean dishes. And we’ll learn to make Chef’s favorite “Southern Salad” as we grill and “de- cob” corn! DAY 5: POULTRY Class is going “to the birds” tonight as we learn everything there is to know about poultry – what to look for when purchasing poultry; how to handle it safely; plus washing, seasoning and prepping poultry. Chef Richard shares his secrets to the best poultry cooking methods including pan searing, dry roasting, and braising. We’ll learn as we make Roasted Cornish Hen, Duck Breast, and Braised Chicken Cacciatore. We’ll also learn how to roast poultry on a vertical roaster. DAY 6: SOUPS & STOCKS Tonight we’ll take on the challenge of classic soup and stock techniques as we learn the essentials of how to make various type of stock . We’ll learn how to create and use thickeners and the cooking methods of braising and stewing as we work together to make Chef’s “Poor Man's” Cassoulet, Classic French Beef Bourguignon, Soup with Homemade Dumplings and a Classic Cream Soup. DAY 7: BREADS and ROLLSIt’s BAKING time with Chef Richard tonight as we learn how to knead, proof, rest, shape, bake and cut breads and rolls. We’ll learn more about flour and yeast and the “science” of baking as we work to create Basic Yeast Rolls, Focaccia, Buttermilk Biscuits and Cornbread. You’ll be well- rounded and armed with the confidence to be a bread baker for years to come. DAY 8: DESSERTSSpeaking of well- rounded (ahem!), a meal isn’t complete without dessert. Nothing to be afraid of here – Chef Richard says if he can do it, so can WE! He’ll take us step- by- step through the proper techniques to create the Classic Souffl. We’ll learn how to temper chocolate as we make French Sabayon: Cooked Egg Dessert Sauce. We’ll also learn classic Homemade Fudge Sauce (a versatile sauce we’ll use again and again!) to go with the Homemade Profiteroles made ! Plus Chef Richard's 1,2,3 Mixed Berry Cobbler with Sweet Biscuit Topping! DAY 9: FINAL DINNER COMPETITIONIt’s the grand finale! Tonight we’ll practice what we’ve learned throughout the 8 weeks we’ve cooked together. The class will be divided into groups with each team challenged to create a dish that uses what we’ve learned. Not to worry, Chef Richard will be walking the room to give advice and assist. When we’ve placed our dish on the Grand Buffet we’ll have an opportunity to explain our cooking processes and get feedback from our colleagues and from the teacher himself. What a rewarding experience! Professional Culinary Arts Program Diplomas will be awarded. Please make this payment directly to the class assistant during the 8th class in the series.). John Kiefer: Trashing Paleo, Ketogenic Diet Mistakes, & Why It’s Good to Be Wrong. This week we have John Kiefer returning to the show. He’s the man behind two upcoming books– Carb Backloading and Carb Nite, along with several other internet sensations that showcase just how you can have a lot of fun while getting into the best shape of your life. Brace yourself for this podcast, because Kiefer’s ruffling feathers– especially in the Paleo community. He’s been trashing Paleo on his blog recently. If you’d like to check it out, head on over to this page and see what I’m talking about, I think you’ll like it. It’s just $7 bucks for a limited time! Podcast: Play in new window ! I love hearing from all of you, about the blog, the podcast, the programs and e- books and especially The Wild Diet! If you don’t have your copy yet, you can grab one anywhere books are sold or from any online book retailer. Once you read it, do me a favor and leave a review like Samantha did—thanks Samantha. Samantha Frost gives it five stars, saying, “I read this book in two days. It was absolutely fascinating and also extremely motivating. It’s definitely worth a read. This is what the paleo community has been missing: less rules and more science.”And that leads perfectly into our podcast with Kiefer. Kiefer sees himself first and foremost as a geek. With a Masters in Physics, a former career in software engineering, and the occasional time wasted working on abstruse mathematical problems, it’s no surprise. But with a personal motto like, “A sound mind in a sound body,” he is also obsessed with human high performance– particularly his own. On this show, you’ll learn about: Ketogenic diets, why they work, and the mistakes you might be making. When it’s good to be wrong, and what to do about it. Why spiking insulin may actually be beneficial. And the specific reasons Kiefer is trashing paleo on his blog. KIEFER’S QUICK AND DIRTY BIOKiefer claims that he’s always been of the science mind. He spent his childhood locked in a bedroom with math books because he wanted to. He says he had no social life whatsoever growing up. He was a fat kid and he was bullied, but, he says, “For better or for worse, it created all of this.”He took that love of knowledge to health magazines to learn about how he could stop being that kid who gets picked on for being fat and un- athletic. When magazines failed, he started going to medical libraries. He has been trying to understand medical papers from the age of 1. But back then, you had to find the journal, make Xerox copies and bring home loads of paper to sift through. Kiefer got his undergraduate degrees in math and physics and then went to grad school for physics. These schools had extensive medical libraries.“What moves me forward,” he says, “is that I always think I’m wrong.” What’s wrong? It’s happened so many times, I’m always trying to make absolutely sure I’m right, and trying to do that in the best way to help everyone out there out. WHAT’S WRONG WITH KETOGENIC DIET PROPONENTS? So, you’ve got people who promote going so ketogenic that they never eat carbs and they say you have to keep your insulin levels at zero. Then you have the people who are skeptical saying, “Where’s the data?” Those gung- ho keto people get trapped into their ideology, even though they’re missing some key points. If the ketogenic side of the debate would listen, they’d start to dig a little deeper, which is what I’ve been doing over the last year. I’ve come up with a new basis for ketogenic dieting, and defenses for carb night and carb backloading– more studies are pointing to the fact that you maybe should choose things like table sugar and high fructose corn syrup for your carb refeeding because they have a very specific place in these kinds of diets.(Hmmm. Insulin is not the culprit that is causing issues.”So many people made really good arguments about insulin release: So, many proteins have really strong insulin responses and you still have fat loss in those cases. Insulin alone isn’t what I’d say is the main problem, it’s a combination of insulin plus glucose (basically). In a healthy human being, insulin levels aren’t always chronically elevated. Insulin control and ketosis is a solution—but it doesn’t jive that high insulin alone is causing obesity. Is there an incremental damaging effect that could accumulate over time that is not related to constant exposure to insulin and carbohydrates? Insulin is only elevated for a matter of time if you’re healthy. Blood sugar is only elevated for a matter of time if you’re healthy. So, the question is: Is there something that builds up over time that is a cause of what we do see? Yes. WHAT THE KETOGENIC DIET DOGMA IS MISSINGIt relates to glucose and fat being available for fuel and insulin levels being elevated. You can show (and there is a substantial amount of evidence out there to prove) that even just intermittent exposure to carbohydrates several times a day is enough to cause all the metabolic arrangement– you see a strong relation to cancer and Alzheimer’s— it’s ridiculous when I started going down that rabbit hole, how much is being missed. It changes the context of the ketogenic diet. Is it really the ketones making the difference, or is it the absence of other fuels? It think it’s the absence of other fuels that makes a ketogenic diet work. Which kind of leads to ketogenic fasting and feasting at the end of the day. This is a theory that tries to bring everything we know about physics into one consistent framework. That’s what scientists and physicists love to do—find one theory that everything we observe is just a specific instance of that theory in one particular context.“What I’ve been formulating can explain everything we see,” Kiefer explains. He claims that people have more rapid fat loss when they use carb night than those who try to go strictly ketogenic (burning only fat for fuel and a bit of protein while nearly completely eliminating any carbs). Just to clarify: Carb backloading is carb refeeding every evening. Carb night is carb feeding once a week. I . So, I started doing carb refeeding and they regulated. Sweet potatoes were awesome! THE ARGUMENT AGAINST PALEOAre sweet potatoes paleo? Here’s the problem. You can walk into Whole Foods and there’s a sign that says Paleo Meals at the hot bar—and they have all of this food cooked with GMO Canola oil. In the original paleo book, that’s totally cool. Apparently our Paleolithic ancestors ate canola oil. The label is being hijacked. Paleo is such an easy thing to abuse– people are getting that buzzword from food marketing companies and taking advantage of it. If you’re eating a ton of honey and dried fruit because it’s “okay” according to “Paleo rules,” you’re not eating like a caveman and you’re not going to see results.“Paleo” is a story, and one that there isn’t much science behind. Some of the Paleo story is flat out wrong. We have an amazing amount of evidence showing dairy in the diet for about 1. If you’re not lactose intolerant, go ahead and eat good quality dairy. The human being has been adapted to eating gluten- containing grains for 2. So, what was the right amount of exposure to glucose? I’m sure an individual’s ancestral background informs that. GLUCOSE EXPOSURE, CARB TIMING, AND HOW SLEEP EFFECTS YOUR WORKOUTWhat is the level of glucose exposure that you can handle without getting sick? Having carbs at night is the best thing ever– you give yourself that food coma at night when you’re wanting to relax and go to sleep. I also listen to my stress response and circadian rhythms. If I’m mellowing out in the evening and I don’t have anything planned, I’ll have carbs to stay mellow. If I’ve been hyper- productive during the day, and then it hits dinner and I have carbs, I kick into overdrive. There seems to be a relationship between carbohydrates and cortisol, and the effects of what will happen when you get certain hormone surges, based on what your day was like. I should pin that down, because it’s very consistent for me. I’ve been working on some algorithm stuff for some software, so my brain was on overdrive the other night. I went to a restaurant for dinner and had a burger with salsa Verde, French fries and jalapeno poppers. I had a slight lull right before dinner, but I was instantly charged and working hard until 2am. That was a high carb meal. Then, over the weekend when I was not working, I ate the same meal at the same restaurant. I had low energy and felt sluggish. I lay down and was totally passed out by 9: 3. This just highlights that hypothesis the cortisol and your daily stress levels plays a big role. From a productivity standpoint, what’s your best eating plan for that, personally? I start the day with mostly fat and a little bit of protein maybe, but mostly fat all the way through to evening. If I feel a lull, I have a carb meal at dinner and it will pick me up. If not, I stick to low carb high fat ketogenic type eating throughout the day. How does your sleep pattern effect your workout? On average, I’m asleep by about 1: 0. Wakeup is absolute because my dog Cooper insists on it, but bedtime could be 9: 3. I’ve bitten off more than I can chew lately so I’m not getting a lot of sleep. If you have a night that’s high- stress and low- sleep, do you avoid heavy lifting or intense exercise the next day? I gauge it. If I’m sleep deprived— like I’ve slept from 3am to 6am— and my stress response is through the roof, I’ll go into the gym and work heavier but not as long as duration because it settles my nervous system. If I’m sleep deprived but don’t have the stress response, I’ll do a light workout or skip that day. Generally, I walk my dog about 3 miles around the lake right away in the morning. That amps up the nervous system, and my body is pretty awake, plus it’s good exercise for cooper. That might be enough for the day depending on my sleep schedule and other factors.
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